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Abstract

Royal icing (sugar with extended egg albumen) and glacé icing (sugar only) were examined by light microscopy and environmental scanning electron microscopy. These techniques allow a variety of structural information to be characterized without damage occurring to the specimen. Microstructures were compared in an effort to explain the enhanced hardness and toughness exhibited by Royal icing. The inclusion of extended egg albumen was found to affect both the nucleation and the growth of crystalline material in the icing. The extended egg albumen promoted spherulitic morphologies, finer-scale microstructures, multiple phases, and improved interlocking and cohesion at internal interfaces. The retention of air bubbles in Royal icing provided additional sites at which crack growth could be arrested.

Royal icing (merengue, azúcar con clara de huevo añadida) y glacé icing (sólo azúcar) se analizaron mediante microscopía de luz polarizada y microscopía electrónica de barrido. Estas técnicas permiten obtener información estructural de la muestra sin causarle ningún daño. Las microestructuras se compararon con el fin de explicar el aumento de dureza y elasticidad del Royal icing. La adición de la albúmina afectó a la nucleación y al crecimiento de cristales en el azúcar glaseado. La adición de clara de huevo también favoreció la formación de morfologías esferolúticas, de microestructuras más finas, de fases múltiples y mejoró el entrelazado y la cohesión entre interfases internas. La retención de burbujas de aire en el interior del Royal icing facilitó puntos adicionales con los que evitar la aparición de grietas.

Keywords

icing environmental scanning electron microscopy polarized light microscopy egg albumen microstructure spherulite hardness toughness

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Note. The Effect of a Commercial Extended Egg Albumen on the Microstructure of Icing

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